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Bliss Food: Exploring food as a stimulus and social experience for the ones nearing the end of life and their loved ones

From cultivation & preparation; to design, innovation & technology. Humanising food as an experience for patients about to pass.

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Who is your idea designed for and how does it reimagine the end-of-life experience?

Our idea is designed mainly for patients in the final stage of life but it also heavily involves friends and relatives. Besides them, this idea is geared towards engaging certain institutions as well. - Food and gourmet schools centers - Design schools and companies of food innovation. Our aim is to dignify and humanize the entire food chain for hospice patients, from the farm to the table.

Our solution takes a look at food served at hospice care centers and reimagines it from a holistic point of view. We dignify and humanize the entire chain of end-of-life food, from the farm to the table. This enables terminal patients and their relatives to experience food as a point of pleasure. There will be primarily four steps in our process.

  • Engagement in the process of organic plantation.

Planting and nurturing is an engaging activity. We enable end of life patients and their loved ones to sow and grow together, in an organic way. This activity can be therapeutic in nature for all involved and forms an uncanny bond with the final produce.

Cultivating food together. Image: Jozef Polc X 500px
  • Research with gourmet institutes

Nutritious food can be highly attractive and well-tasting as well. We engage culinary institutes to identity ways in which the looks and taste can be heightened without sacrificing on the special dietary needs of hospice patients.

Partnering with a culinary institute as Le Cordon Bleu. Image:

  • Collective Preparation and feasting

The act of relatives and friends preparing food, with the help of chefs, becomes an endearing activity for hospice patients. It becomes an activity that connects friend and relatives to the hospice patients.

Committing friends and relatives in food prepping gives patients a homely touch.
  • Insights for accelerating food innovation

Innovation in food is happening, several eyes have turned to see the potential of innovation in the food industry that could bring important insights involving design of pills or serum bags, for example.

What early, lightweight experiment might you try out in your own community to find out if the idea will meet your expectations?

Since the idea reimagines the entire process of making food for end of life patients, it’s essential to pilot with one palliative-care institute and one culinary institute. This would make clear - The need for change in the first place - Opportunities in the process and the feasibility - Business alliances currently proposed and ones that can be further identified.

What skills, input or guidance from the OpenIDEO community would be most helpful in building out or refining your idea?

We can tap into existing Ideo business partners and pitch to them and explore the real possibilities within the food innovation industry. We are certainly open to suggestions on how deep can we affect the process for food preparation. Can we ritualize certain steps?

Tell us about your work experience:

Erika grew up in Colombia. Passionate about social issues, she attended Hyper Island and took the leap towards UX and a more human approach to problems. Pranav was born in Mumbai where he dabbled as a copywriter, before finding his calling at Hyper Island as a strategic storyteller.

This idea emerged from

  • A group brainstorm
  • A student collaboration

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